Back again after a week long break. It was a roller coaster ride in the last 1 week. The haze was very bad here in Singapore & we booked the tickets to India to spend a week's time. Unfortunately we had to cancel the tickets, as the so called "stupid Air India" flight schedule kept changing. The actual time was 10:30pm but then got rescheduled to 12, 1, 2, 2:30, 3, 3:30..... Then got to know that the Pilot was missing blabla... In the midst of all this my son got sick & had high fever. So we decided to cancel our trip & got home. Zion was in the hospital for 2 days & was treated for Viral infection called Croup caugh. Now he is better, all up & running.
So coming back to todays post, since childhood Chakkuli /Murukku has been one of my fav savoury snacks. My mom made these mostly during Christmas as part of Kuswar. Kuswar in Konkani means Christmas sweets. My mom used to make more than 15 varieties of Xmas sweets & we used to go treat our friends with these. My Mom adds eggs, coconut milk in her Murukku recipe. Her Murukkus are very rich & tasty. This recipe here is not my Mom's recipe, but I tried Chef in you's recipe. You can visit here for the Original recipe. The recipe looked very simple & instant kind of. This was in fact instant & I made them under 1 hour. They were very crispy, tasty & we loved it. Since Zion's Birthday was around the corner I made a box full of these to serve the guests.
Makes around 30 big murukkus & 40- 45 small ones.
Making time: 1 Hour
- 3 cups Rice flour
- 1/2 cup Moong Dal (Yellow Lentil)
- 1/4 cup Channa Dal (Bengal Gram)
- 1 tsp Cumin seeds (Jeera)
- 1 tsp Sesame seeds
- 1 large pinch Asafoetida powder
- 2 tbsp Butter
- Salt as per taste
- 1/2 Tspn chili powder
- 1 cup of water
- Oil for deep frying
- Heat a heavy bottom pan, dry roast the Moong dal & channa dal until fragrant. Remove from heat & set aside to cool down. Once this is cooled, grind this to a fine powder
- Now in the same pan dry roast the rice flour for 2 to 3 mins on low flame. Remove & keep it aside.
- Add all the ingredients except butter in a large bowl & mix this well with a spatula
- Now using your fingers, knead it to a bread crumb consistency. Doing this will make the Murukku crispy
- Now Add water until it comes together into soft dough (Like Chapati dough consistency)Close the dough with a kitchen towel & set aside for 10 mins.
- Prepare the Murukku making press with a star tip.
- Now take a large ball size of dough & fill the Murrukku maker with this. Make spiral shapes or just loose Murrukus. I made some large spiral Murukus & some small ones.
- I piped the Spiral Murrukus on a Parchment paper first.
- Now fry them in hot oil for about 2 to 3 minutes. I fried 5 Murukkus at a time in the oil. Depending on your Pan size you can decide on how many will fit in.
Use a star tip in your Murukku making presser/machine
Here is the Video on how to make these spiral shapes:
- These Murukku were very tasty, crunchy but a little hard to bite. I like it this way too so I loved eating them. (Like the ones you get in the store) Well the ones my Mom makes is melt in your mouth kinds:) I will post her recipe soon.
- Make sure you store them in a air tight container. Mine stayed fresh for a week in a airtight box,